Nachos with black bean chili - cooking light

8 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
¼ cup Chopped onion
1 tablespoon Chili powder
1 tablespoon Ground cumin
1 can (15-oz) black beans, drained
1 can (14-1/2-oz) no-salt-added stewed tomatoes, undrained
1 tablespoon All-purpose flour
½ cup Skim milk
1 cup Shredded reduced-fat sharp cheddar cheese
4 ounces Fat-free baked tortilla chips (about 4 c)
2 tablespoons Sliced pickled jalapenos
Chopped fresh cilantro

Directions

Directions: Heat 2 t oil in a large skillet over medium heat. Add chopped onion, and saute 2 minutes. Add chili powder and cumin, and cook 1 minute, stirring constantly. Add black beans and tomatoes, and cook 15 minutes or until thickened, stirring occasionally. Set aside, and keep warm.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; reduce heat, and simmer 2 minutes or until thickened. Remove from heat; add cheese, stirring until cheese melts.

Place chips on a large serving platter. Spoon bean mixture over chips. Pour cheese mixture over bean mixture; top with sliced jalapeno peppers. Sprinkle with chopped cilantro, if desired.

Nutritional Info: CALORIES 179 (26% from fat); PROTEIN 9.9g; FAT 5.1g (sat 1.8g, mono 1.9g, poly 0.6g); CARB 24.7g; FIBER 1.8g; CHOL 10mg; IRON 1.8mg; SODIUM 243mg; CALC 179mg Reprinted from Cooking Light website:

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